*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really enjoyed this recipe! Its nice to have vegetarian options for dishes that normally require meat. Used sliced mushrooms instead of mycoprotein. Added celery and green beans (used canned but im sure fresh would be tasty!)Also used 2 cloves of garlic and low-carb elbows. Very easy to make.
I made 4 servings of this recipe and it tasted wonderful. Instead of the meat substitute listed I used another one that was sold at Wild Oats. (I don't recall the brand but it was a crumbly type of "meat" that looked like hamburger.) I also added caraway seeds doubled the garlic and added some pasta. We will definitely be making this recipe again.
This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne (since I've never been able to find good hot Hungarian paprika). That added measurably, but it was still missing a note. Finally, when I reheated some leftovers, I added some caraway -- and that made the dish shine! NOTE: This recipe makes about double what I'd call "2 servings." YMMV.
So delicious! I made it using sliced fresh mushrooms instead of the Quorn and served it over naan (indian flatbread). Hubby and I are fairly new to the vegetarian thing and I was nervous that it wouldn't satisfy us. But it did! So delicious the texture and combination of just enough spices were divine! This will definitely become a staple for us.
Carnivourous husband even liked this! I made lots of substitutions because I don't like peppers and was short on a few items but this was really easy and tasty. Used Mushrooms and Zucchini instead of peppers and Morning Star Steak Strips because I'm not sure what this Quorn stuff is. It was great!
This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm tofu in a kitchen towel to get as much water out as possible. Cut into half inch cubes. Coat cubes in a mixture of 3T firmly packed brown sugar, 1T paprika, and 1/4t ground ginger powder. Bake in 400F oven on parchment until edges get firm. Mix into recipe where Quorn is used. Also, I used a can of "Pear tomato strips in puree and basil", Great Value brand from Wal-Mart, then left out the tomato puree addition. Served over spiral noodles. This was easy, satisfying, not too strange for my husband, so I'll make again.
we really liked this! I served it over buttered egg noodles and used crumbles for the protein. Next time I will change the order of the MOP though -- I would add things at different times but really good all around!